Microbiological decomposition of levulinic - acid in protein hydrolysates

Levulinic acid, which spoils the taste of edible acidic hydrolysates of e.g., soybean proteins or wheat gluten, used in the production of seasoning agents, is selectively decomposed by one of four strains found to consume levulinic acid as a sole source of carbon, viz., Arthrobacter simplex ATCC 694...

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Bibliographische Detailangaben
1. Verfasser:	LTD. KIKKOMAN SHOYU CO
Format:	Patent
Sprache:	eng ; ger
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COFFEE MILLS DOMESTIC ARTICLES OR APPLIANCES ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE FOODS OR FOODSTUFFS FURNITURE HOUSEHOLD OR TABLE EQUIPMENT HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PROTEIN COMPOSITIONS FOR FOODSTUFFS SPICE MILLS SPIRITS SUCTION CLEANERS IN GENERAL THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	Levulinic acid, which spoils the taste of edible acidic hydrolysates of e.g., soybean proteins or wheat gluten, used in the production of seasoning agents, is selectively decomposed by one of four strains found to consume levulinic acid as a sole source of carbon, viz., Arthrobacter simplex ATCC 6946, Brevibacterium linens ATCC 21330, Corynebacterium equi ATCC 21329 or Pseudomonas aeruginosa ATCC 21328, under aerobic conditions at 20-40 degrees C and a pH adjusted to 6-9.